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ODETTE MASCARENHAS
From antique barnis to bowls, vintage utensils tell a hundred talesThere are certain heirloom items that paint an entire community’s culinary practice.- Forget spaghetti, try saravle, thenthuk, chushi - the Indian pastasSaravle is made by Kokani Muslims. One can find savoury and sweet versions of this pasta dish. While the former is made with meat, the swee...
- Food trend: Indian chefs are now falling back on local wisdom, taking long journeys to look for wild ferns, nettles and berriesInternationally, the interest in foraging for local ingredients is led by Noma’s Rene Redzepi.
- ET Awards Banquet: Extraordinary culinary imagination at the TajFrom princely banquets in Delhi to the ET Awards today, the Taj’s approach to catering big events has remained the same.
- New Indian cookbooks you should buyA thoughtfully curated collection of recipes based on contributions from an extended family scattered across the globe.
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